Vegetable Soup

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Vegetable Soup

 

2 cups canned, peeled tomatoes, with juice

2/3 cup tomato paste

2 teaspoon garlic

2 teaspoon serrano chile, finely chopped (or red

pepper flakes)

2/3 teaspoon fresh oregano

2/3 teaspoon cumin

2/3 teaspoon kosher salt, plus 2 teaspoons

3 cups chicken broth

3 cups beef broth

2 cups diced potatoes

3/4 cup diced carrots

1/2 cup diced onion

1 bunch or 2 cups bok choy, chopped

1/2 cup diced celery

1/2 cup green beans

1/2 cup diced okra

1/2 teaspoon freshly cracked black pepper

1/4 cup lime juice, or balsamic vinegar

 

Combine the tomatoes, tomato paste, garlic, serrano

chiles, oregano, cumin, and 2/3 teaspoon salt in

blender or food processor and puree.

 

In large stock pot, combine chicken stock, beef broth,

potatoes, carrots, onion, bok choy, celery, green

beans, okra, pureed tomato mixture, salt and pepper.

Bring soup to a simmer and cook 20 to 30 minutes,

adding additional stock if needed. At end of cooking

time, add lime juice (or balsamic vinegar).

 

 

Yield: 6 to 8 servings

 

 

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